Pear with Sumac and Ginger Galette
Servings
6-8
Prep Time
20 minutes
Cook Time
45-60 minutes
"With its short ingredient list and simple technique, this galette is a lesson in chilling out. Toss tart sumac and ground ginger with salt and sugar for a sparkly pink mixture that tastes like a less-saccharine coating for sour gummy candy. Shower the seasoned sugar under and over thinly sliced pears (feel free to swap in apples or firm peaches) and you’re ready to bake. Serve it warm and a scoop of vanilla ice cream will melt into a delightful puddle of sweet cream over the tiled fruit slices.
NOTE: Sumac is a dried and ground berry that’s deep crimson in color and lemony-tart in flavor. It’s commonly used in savory Levantine dishes but also adds a lovely brightness to sweets."
Excerpted from Galette! by Rebecca Firkser (Artisan Books). Copyright © 2025. Photographs by Jessica Marx.
Author:
Ingredients
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1¼ pounds (565 g) Bosc, Anjou, and/or Asian pears (about 3)
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3 tablespoons (40 g) sugar
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1 tablespoon ground sumac
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2 teaspoons ground ginger
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½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt
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1 standard disk A Good Crust (page 27), or your favorite pie crust
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Egg wash: 1 large egg, beaten
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Flaky sea salt
Directions
Preheat the oven to 425°F (220°C) with a rack positioned in the center. Line a sheet pan with parchment paper.
Slice the pears lengthwise off the core into 4 lobes. Slice each lobe lengthwise ⅛ inch (3 mm) thick, keeping the bundles together. In a small bowl, combine the sugar, sumac, ginger, and kosher salt.
Roll the dough into a round and set it on the lined sheet pan using the Basic Method (page 34).
Sprinkle 2 tablespoons of the sugar mixture over the crust, leaving a 2-inch (5 cm) border. Fan out the pear bundles in varying directions over the sugar. Sprinkle the remaining sugar mixture over the pears. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette on the sheet pan for 10 minutes.
Remove the galette from the freezer and brush the egg wash over the exposed crust.
Bake until the crust is starting to turn golden, 12 to 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue to bake until the pears are tender and the crust is deeply golden brown, another 35 to 45 minutes, rotating the pan front to back halfway through.
Remove the galette from the oven and sprinkle with some flaky sea salt. Cool, uncovered, for at least 20 minutes and up to 8 hours.
Slice and serve. Leftovers can be stored at room temperature, loosely covered, for up to 2 days. Reheat on a sheet pan in a 350°F (180°C) oven until warmed through, about 10 minutes.
Recipe Note
Variation
For a bit more sweetness and texture, add the Crumble Topping (page 41).
Galette! by Rebecca Firkser is available for purchase here: